Brewing hoppy beer without the hops

Synthetic biology has created microbes that produce drugs, flavors, aromas and fuels. Now UC Berkeley scientists have used the same tricks, with the help of CRISPR-Cas9, to get yeast to produce the flavor of hops. They added genes from mint and basil and used the yeast to brew a beer that tasters said had notes of 'fruit-loops' and 'orange blossom,' with no off flavors. The yeast helps brewers avoid expensive, highly variable and water-guzzling hops.

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